Greek Wedding Soup

December 2008
Greek Wedding Soup

by 23 people

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"Here's a Greek twist on an old favorite: a hearty Italian mini-meatball-and-pasta soup."-Rach

Makes: 4 servings

Prep: 15 mins

  • 2 32 ounce containers  (8 cups) chicken broth
  • 3/4 pound ground lamb or beef
  • 2/3 cup finely chopped flat-leaf parsley (a couple of generous handfuls)
  • 1/3 cup breadcrumbs (a generous handful)
  • 1/4 cup feta cheese, chopped or crumbled
  • 1 large egg
  • 2 cloves garlic, grated or finely chopped
  • 2 sprigs oregano, finely chopped
  • Salt and pepper
  • 1 cup orzo pasta
  • Grated peel and juice of 1 lemon
  • 1/3 cup chopped mint leaves (a generous handful)
  1. In a deep skillet or Dutch oven, bring the chicken broth to a boil. Lower the heat and bring to a simmer.
  2. Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano; season with salt and pepper. Form into 1-inch balls. Add to the simmering broth along with the orzo and cook for 8 minutes. Stir in the lemon peel, lemon juice, remaining parsley and the mint.
Tip Pair with:
  • Chateau Lagarosse 2005 (France), Tcherga Cabernet Sauvignon and Mavrud 2006 (Bulgaria)